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Old 10-05-2012, 01:28 PM   #411
JordanThomas
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Originally Posted by hopzicle View Post
Can a Gambrinus European-style 2-row work instead of the american 2-row? I am having trouble finding the american 2-row
I'd imagine any base malt would work... Might not be exactly the same, but it'd sure be close!
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Old 10-05-2012, 01:41 PM   #412
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Can a Gambrinus European-style 2-row work instead of the american 2-row? I am having trouble finding the american 2-row
european would be just fine. any subtlety between euro and american will be bulldozed by the coffee, dark malts, oats, chocolate, etc. you won't notice the differences.
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Old 10-05-2012, 08:57 PM   #413
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Everyone who made this recipe!

What would you do different?
And what would you not change?
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Old 10-05-2012, 09:49 PM   #414
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Apologies if this was already covered in this thread (I read through about 30 pages of the thread). I am going to brew the extract version of this recipe, but am a bit confused on what to do with the specialty grains. Do I steep them, or do a mini-mash? And perhaps a more pertinent question - is there a difference when just dealing with specialty grains? The guy who owns my LHBS said that, for this, all I need to do is steep them.

Any of your help would be appreciated. This will be my third beer I've ever brewed, so I know I am jumping off the deep end with this one, but it sounds so frieking delicious. Thanks!
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Old 10-06-2012, 01:49 AM   #415
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Originally Posted by Parkje04 View Post
Apologies if this was already covered in this thread (I read through about 30 pages of the thread). I am going to brew the extract version of this recipe, but am a bit confused on what to do with the specialty grains. Do I steep them, or do a mini-mash? And perhaps a more pertinent question - is there a difference when just dealing with specialty grains? The guy who owns my LHBS said that, for this, all I need to do is steep them.

Any of your help would be appreciated. This will be my third beer I've ever brewed, so I know I am jumping off the deep end with this one, but it sounds so frieking delicious. Thanks!

Big beer for the newbie.

I'd steep them, you should be fine. If you have the ability to mini mash and add some 2 row, you would be better off!

The recipe is straight forward. I'd stick to adding the coffee ultra late in the boil, and add more at bottling with a cold steeped coffee to hold back the acrid bitterness. It'll age out, but it'll be ready quickly, IMO, with it being added late.
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Old 10-06-2012, 01:59 AM   #416
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Snow this morning here in CO had me break into the few bottles I stashed from last year. The beer was great after a couple of months and has held up well for the last year
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Old 10-06-2012, 03:02 AM   #417
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Snow this morning here in CO had me break into the few bottles I stashed from last year. The beer was great after a couple of months and has held up well for the last year
Wow... snow?

It's been cool here in GA, but I'm just now putting on a short sleeve windbreaker in the mornings when I play golf!
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Old 10-06-2012, 05:09 AM   #418
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I wouldn't change a thing. Love the beer and always got rave reviews.
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Old 10-06-2012, 03:46 PM   #419
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Originally Posted by FATC1TY

Wow... snow?

It's been cool here in GA, but I'm just now putting on a short sleeve windbreaker in the mornings when I play golf!
Yep, high in low 40s today, but will be back around 80 mid week.
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Old 10-07-2012, 02:14 AM   #420
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Bought the grains for this recipe today! Brewing this one soon! Even though I only live 40 minutes from Founders. Breakfast Stout seems thin to me this year. Anyone else had this years vintage.
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